Chicken Congee

 Winter is coming and this recipe is a really hearty, stick-to-your-ribs thick soup. Easy to make, tasty and very economical.

1.5lt Water

3 chicken drumsticks or 2 thighs

2 cloves garlic sliced

2cm cube of fresh ginger sliced

1 chilli cut to preference

150g sticky rice (long grain is fine)

Stock cube or powder to taste

Salt to taste

Optional additions at the end of the process can include

Sweetcorn, peas, shoots, peanuts etc.

The process is simply to add all ingredients, except the rice, to a suitable pot and bring to a boil.

Stir in the rice and bring back to the boil,

Lower heat to a minimum, put the lid on slightly ajar and simmer for forty minutes, stirring well halfway through cooking time.

Remove from heat and remove chicken.

Once cool enough to touch strip the chicken from the bones.

Depending on the rice type the grains may still be whole so a quick blitz with a stick blender will give a nice consistency.

Return the chicken meat to the pot and stir. If it's too thick for your liking then just add some boiling water from a kettle and stir in.

At this point add any optional ingredients, corn is my favourite.

Serve with a splash of light soy sauce and chilli oil. Garnish with some chopped chives or spring onion.